SALISBURY STEAK WITH MUSHROOMS SAUCE
- 4 boneless steaks (about 4 ounces each)
- Salt and freshly ground black pepper
- Flour, for dredging
- 1/4 cup extra-virgin olive oil
- 4 cups beef stock
- 8 ounces white button mushrooms, quartered
- 8 ounces shiitake mushrooms, stemmed, caps quartered
- 1 tablespoon unsalted butter
- 1 onion, minced
- 1 carrot, diced
- 4 sprigs fresh thyme
- 3 cloves garlic, minced
- 1 cup balsamic vinegar
- 2 potatoes, diced
Preheat oven to 300 degrees F.
Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork. Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender. Season with salt and pepper and dredge in flour. In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side. Set aside, keep warm.
Meanwhile, in a saucepan, reduce stock by half.
Season mushrooms with salt and pepper, to taste. Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, potatoes,thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour.